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Grandmother's Bread Pudding Recipe
Grandmother's Bread Pudding Recipe photo by Taste of Home

Grandmother's Bread Pudding Recipe

Publisher Photo
This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 9 servings

Ingredients

  • PUDDING:
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups milk
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 4 cups day-old torn white or French bread
  • 1 cup raisins
  • CUSTARD SAUCE:
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1 each) equals 379 calories, 8 g fat (4 g saturated fat), 137 mg cholesterol, 169 mg sodium, 69 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes.
  2. Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled. Yield: 9 servings.
Originally published as Grandmother's Bread Pudding in Country Extra May 1991, p47

Nutritional Facts

1 serving (1 each) equals 379 calories, 8 g fat (4 g saturated fat), 137 mg cholesterol, 169 mg sodium, 69 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Grandmother's Bread Pudding

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 9, 2014

So Good and moist! i used a loaf of Pepperidge Farm Gingerbread Swirl Bread. Instead of the Custard Sauce I made a Rum Cream Sauce: 1 C heavy Whipping Cream 3 Tbsp Sugar 1 Tbsp Spiced Rum.

MY REVIEW
Reviewed Mar. 16, 2012

Way to sweet for me.

MY REVIEW
Reviewed Jan. 31, 2012

Love It. Brings back yummy memories with Mom.

MY REVIEW
Reviewed Jan. 29, 2012

I will be making this for the second time today, I made Cornmeal Dinner Rolls two days ago, and although are delicious they made too many of our family of 3, so I will be using the rest in this bread pudding today. It was wonderful the last time I made it.

MY REVIEW
Reviewed Apr. 9, 2011

I was brought making this when we had stale bread. We also added the left over porridge/oatmeal along with the stale bread. I have also used less milk and added crushed pineapple. Our family like it... and the workmen.

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